Do you use Feastie?   It is one of my favorite sites to find interesting recipes and new blogs. Not too long ago, I did a search for pork tenderloin and a recipe using bourbon, coffee, and molasses popped up. I saved it right away.  A simple marinade, with very complex flavors.  Plus, as a bonus I got to know a new (to me) food blog, with a cute  name:  Ezra Pound Cake!

(adapted from Ezra Pound Cake)

Two 1-pound pork tenderloins
1/4 cup strong black coffee, cold or room temperature
1/4 cup bourbon
3 tablespoons molasses
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 tablespoons fresh thyme
Sea salt and freshly ground black pepper

Rinse the tenderloins, pat them dry, and trim off the silver skin and any excess fat. Place them in a shallow container or large resealable bag. Set aside. In a small bowl, whisk together the coffee, bourbon, molasses, vinegar, olive oil, and thyme.

Pour the marinade over the pork, and turn to coat on all sides. Cover, and chill in the refrigerator for at least 2 hours or overnight. (Turn the pork a few times to evenly distribute the marinade.)

Light your grill.  Remove the pork from the marinade, reserving the marinade, and season with salt and pepper.  Grill the pork to your desired degree of doneness.  I like to use the 7-6-5 method (seven minutes over a hot grill, brush with marinade, flip the meat and grill for 6 minutes on the other side, turn the grill off without opening the lid, and leave it inside for the final 5 minutes).

Remove the pork from the grill, and transfer to a cutting board. Cover loosely with foil, and let it rest for 5 to 10 minutes. Slice the pork into small medallions and serve.


to print the recipe, click here

This recipe reminded me of a favorite of mine, blogged about a couple of years ago. It made me realize how much I love to use coffee (and also tea) in savory recipes.  I must say, though, that Phil prefers when I butterfly the meat before marinating and grilling it.  He likes his pork well cooked, and the 7-6-5 method makes the thickest region of the pork a tad undercooked for his taste.   Of course, you can always grill it a little bit longer to please your guests.   Because of the molasses in the marinade, if your grill runs super hot, you might want to tone it down a little.   I said it before, but it’s worth repeating: pork tenderloin is the busy cook’s best friend!  😉

A cool feature of Feastie: you can find a nice database for recipes of many food blogs, including the BK. Check my collection here.

ONE YEAR AGO: Scallops in Orange-Caramel Sauce

TWO YEARS AGO: Fire-Roasted Tomato Risotto

THREE YEARS AGO: Cranberry-Teriyaki Lamb Rack with Couscous Salad